Best Ever Cotolette

Laura Sharrad

Ingredients:

6 chicken thighs
3 cups fresh breadcrumbs
½ bunch parsley
100g parmigiano cheese
2 garlic cloves
Sea salt
Black pepper
Flour, for dusting
2 eggs

Method:

Blitz the parsley, cheese and garlic into a fine crumb and mix through the breadcrumbs. Season with salt and pepper
Dip the chicken into flour, then eggs, then into the breadcrumbs
Fry the cotolette in canola oil until golden & crisp
Serve with a simple side salad & fresh mayonnaise

Our friends at Wine Selectors suggest pairing this dish with a Chardonnay.

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